Cake aux fruits confits by Michel and Albert Roux and photos from my garden
Spring has sprung a whole ago although late, here is a sneak-peak at my little garden.
I’m sharing with you these wonders of the nature in attempt to keep a positive mood because it’s quite hard to do so.
|Spring has sprung but late in March|
|Bees (and neighbours) are enjoying my lavender|
|The pomogranate is still giving sour fruit, unlike my mom’s trees..Patience|
The story behind this cake (and some others coming soon): My neighbour was waiting for me to come back from Qatar to learn some baking basics.. Since she’s a nice woman and I love her little kids, I accepted. So we started with Ina Garten’s orange pound cake:
|Blur picture of Ina Garten’s Orange pound cake with icing and caramelized orange (my addition)|
The next day, we made the “cake aux fruits” (fruit cake, not the christmas version), which is what today’s post is about..
I’ve chosen to bake the cake in mini-moulds, I got 5 mini-cakes. I kept one for me and gave the others to my neighbour.
It’s dead simple and cheap, but the result is mindblowing, rather senses-blowing. I added a few things to the recipe but you will see they fit well in there.
I was busy with my neighbour so my hands weren’t free to take more photos..I only managed to catch a few pictures from the final cake..Anyway, it’s so easy to make, it does not need a descriptive tutorial.
For 5 individual mini-loaves (double ingredients for a big loaf)
Prep: 10 min – Fridge: 30 min – Baking: 40-45 min
- 140g of butter, soft (I used 2/3 butter and 1/3 oil, which gives a moist cake)
- 125g of caster sugar
- 1 egg yok
- 1 large egg (70g)
- 150 g of flour
- ½ to 1 tsp of baking powder
- Drops of orange blossom water and or vanilla extract
- 60 g of candied fruits (different colours), finely chopped
- 60 g of candied orange, kumquat and lemon peels (homemade, my addition)
- 40 g of sultanas and currents (pre-soaked in orange juice, my addition)
It’s a winner, just try it! The Roux are behind it!